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This popular Japanese stew of beef and potatoes is typically cooked using a drop lid or otoshi-buta, which is an insertable wooden cover made of cedar or cypress.

There's a reason this bone-in pork roast has been a Florentine favorite since the 15th century: It is both simple and elegant, a perfect dinner party centerpiece.

This enticing breakfast bowl combines the nutty chewiness of steel-cut oats with tender quinoa and a pop of chia seeds for layers of color, texture and nutrition.

Authors and playwrights Lillian Hellman and Peter Feibleman shared a love of writing and food in their long friendship; this recipe is from the only book they co-authored and it is the only dish she asked him to make again and again when she wasn't ...

This is a kaleidoscope of colors and textures, and, surprisingly, it's kid-friendly.

Here, red lentils and bulgur thicken a Mediterranean-inspired stew.

Slap some of this citrus butter on a potato straight from the oven, and something magical happens.

This tasty, crowd-pleasing dessert makes the most of a post-holiday kitchen: leftover cake, a few pieces of fruit, some eggs, cream and spirits.

This drink, whose name derives from a nickname for legendary New Orleans musician Dr.

Think of this as a snappier version of tomato rice soup; the amount of pasta used here is just enough to temper the peppers' bite.